Short Ribs Braised with Mushrooms and Tomatoes

Name: Short Ribs Braised with Mushrooms and Tomatoes
Total time: 180
Yield: 8
Ingredients: ½ cup dried porcini mushrooms; ½ cup water; 2 ½ pounds beef short ribs; salt and freshly ground black pepper to taste; 2 tablespoons vegetable oil; 1 onion, sliced; 2 cloves garlic, minced; 2 cups beef broth; 1 cup tomato sauce; 1 teaspoon dried rosemary; ½ teaspoon salt; 1 pinch cayenne pepper; 1 bay leaf

Recipe by John Mitzewich from allrecipes.com

Dinner 3 Hr.

Ingredients

8 servings

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½ cup dried porcini mushrooms
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½ cup water
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2 ½ pounds beef short ribs
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salt and freshly ground black pepper to taste
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2 tablespoons vegetable oil
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1 onion, sliced
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2 cloves garlic, minced

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2 cups beef broth
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1 cup tomato sauce
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1 teaspoon dried rosemary
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½ teaspoon salt
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1 pinch cayenne pepper
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1 bay leaf

Instructions

Combine mushrooms and water in a bowl; soak until mushrooms are rehydrated, about 30 minutes. Drain mushrooms and reserve liquid; dice mushrooms.
Preheat oven to 325 degrees F (165 degrees C).
Season short ribs all over with salt and black pepper.
Heat vegetable oil in a skillet over medium-high heat. Cook short ribs in hot oil until browned on all sides, 7 to 12 minutes. Transfer ribs to a Dutch oven.
Return skillet to heat and saute onion with a pinch of salt in hot pan until softened, about 3 minutes. Add garlic and saute until fragrant, about 1 minute more. Stir mushrooms into onion mixture.
Pour reserved mushroom liquid into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir beef broth, tomato sauce, rosemary, 1/2 teaspoon salt, cayenne pepper, and bay leaf into onion mixture.
Pour tomato mixture over short ribs into Dutch oven and cover Dutch oven with a lid.
Cook short ribs in the preheated oven until short ribs are fork-tender, about 2 hours.